Classic Vegan

Serves: 6



  1. In a large pan, heat some olive oil over medium high heat. Once hot, add the diced mushrooms and onions. Let cook until soft, about 10-15 minutes, stirring frequently.
  2. Next, add the minced garlic, sprig of thyme, and sprig of sage. Or feel free to add other herbs you like! Let cook for 1-2 minutes more.
  3. Next, add the 5 cups of water, sugar, vinegar, and salt to the pan and bring to a simmer. Then turn the heat down to low.
  4. Now onto the roux. In a small sauce pan, heat 5 tbsp of olive oil on medium heat. Once hot, gradually add in your flour little by little mixing the whole time.
  5. Cook the roux on medium heat for 1-2 minutes to make sure the flour cooks through. Stir constantly.
  6. Take some of the mushroom liquid and gradually add it to the roux pan little by little to thin it out. Do this slowly to prevent separation.
  7. Once the roux resembles pancake batter, add it into the mushroom pan and stir to incorporate.
  8. Let the gravy thicken and taste for seasoning. Try using soy sauce to make it saltier, or maple syrup for sweetness!